1 lb squid
salt
lemon juice
white pepper
Frying batter
Frying Batter With Beer
1 cup flour
1/2 cup corn flour
1 cup beer
2 whole eggs
salt, cayenne and pepper to taste
Place dry ingredients in bowl. Make a well in the center. Add beer and eggs and beat well. Let stand at room temperature 1/2 an hour before using.
Clean squids well, by removing the skin and the hard piece inside it. Scrub with salt, rinse and wash with lemon. Slice it into 1/2 inch rings. I like to add a pinch baking soda to the the squid. Let stand 1 hour.
Make batter and add 1 teaspoon dried parsley and 1-1/2 teaspoon dried tarragon. Drain squid well and roll rings in flour, shaking off excess flour. Dip them in the batter and deep fry in plenty of oil.
Drain in paper towels Serve with tartar sauce.